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Spider Cookies

  • RECIPE MAKES: 10 Cookies
  • PREP TIME: 15 minutes
  • COOK TIME: 10 minutes
Step 1

Pre-heat the oven to 180°C/160°C Fan/gas mark 4 and line 2 baking trays with baking parchment.

Step 2

Place the Fate low protein all-purpose mix, baking powder and white free from chocolate chips into a mixing bowl and stir to combine.

Step 3

With your   fingertips rub in the butter to the, until the mixture resembles fine breadcrumbs.

Step 4

Add the caster sugar and dark brown sugar and mix well.

Step 5

Pour in the syrup and stir to form a soft dough (add a little water if there are still crumbs in the bowl).

Step 6

Divide the dough into 10 equally sized pieces and roll into balls.

Step 7

Place each ball on the lined baking trays and press down lightly to flatten.

Step 8

Bake for 10 minutes until golden.

Step 9

Remove the cookies from the oven and leave on a wire rack to cool completely.

Step 10

Using the cookie cutter, cut out circles of the fondant icing, lightly pressing the spider cutter into the circle shape to make a spider shaped indentation.

Step 11

Lay the spider icing circle on top of each cookie. 

Top Tip: Make psychedelic style icing by combining different colours of fondant icing before you roll it out.

Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

  • 175g Fate low protein all-purpose mix
  • ½ tsp Baking powder
  • 50g Sainsbury's deliciously free from white choc chips
  • 50g Butter
  • 25g Caster sugar
  • 25g Soft dark brown sugar
  • 50g Golden syrup
  • 1 tbsp Cold water
  • 400g Fondant icing – choose your own colours
  • You will need: a spider shaped cookie cutter and a 1-inch circle shaped cookie cutter.